Monday, 15 June 2015

FOOD: handmade nigiri and maki sushi.

[en] hello my dears! today i want to show you some impressions of our very first selfmade sushi session. le boy and me love sushi very much, regardless of whether it is nigiri or maki sushi (and now also onigiri!). i have already made inari sushi before - those fried tofu bags filled with sushi rice (which are also eaten in korea where they are called yubuchobap, slightly different in shape and ingredients for the rice) but never tried maki and nigiri. maki sushi is also known in korea, where you have scrambled eggs inside, pan-fried sesame, cucumber, pickled radish and broad slices. so they are different to maki sushi in japanese cuisine where you mostly have solely one ingredient in the middle of your rice and nori slices. also they are very narrow and high. le boy and me chose traditional cucumber and pickled radish for our maki sushi. some rolls were made with one ingredient, others were combined.

for our nigiri we chose traditional tuna and salmon filets which we bought just a few hours before at the fresh fish counter at scheck-in in baden-baden and with the rest of our fish filets we created sashimi slices, bedded upon white radish slices.

and OMG it was DE-LI-CIOUS! you gotta try it. it's not that difficult to create your own sushi plate. it is solely important that you choose extremely fresh fish filets for your nigiri (because it is to be eaten raw) and water your hands regularly because the rice is really, really sticky.

in this post i will also share a recipe for sushi rice, so you can create your own sushi in time! enjoy!